Hazelnut Meringue Torte

Meringue studded with roasted, chopped hazelnuts is absolutely divine! Nutty, sweet and very, very moreish.

These nutty meringue discs are filled with honey sweetened cream and fresh berries and finished with some toasted almonds and chocolate, resulting in a decadent layer cake.

I love cakes like this. Incredibly impressive looking, yet very simple to make.

Use whatever berries are in season, or a combination of a few varieties. If berries aren’t in season, you can use frozen if you like, but this delicate dessert is at its best using fresh produce. Instead, why not substitute with slices of fresh apricots, figs, nectarines or cherries. This is a very versatile recipe to experiment with and make your own creation using what you can find.

The hazelnut meringue discs can be made the day before and you can assemble the cake a few hours ahead.

Hazelnut Meringue Torte

Nutty hazelnut meringue discs filled with honey sweetened cream and fresh berries.

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Servings: 10

Ingredients Equipment Method

Ingredients

  

Hazelnut Meringue

• 120 g skinless hazelnuts
• 4 egg whites
• 225 g caster sugar
• ½ tsp vanilla extract
• ½ tsp vinegar

Filling

• 500 ml thickened cream
• ½ tsp vanilla extract
• 2 tbsp honey
• 2 tbsp icing sugar
• 350 g fresh berries
• 3 tbsp flaked almonds, toasted
• 3 tbsp dark chocolate, finely grated
• icing sugar, extra, for dusting

Equipment

• 2 x 30cm round cake tins

Method

 

Make the Meringue

1. Preheat your oven to 180 C (350F).
2. Place the hazelnuts onto a large oven tray and bake for 10 minutes, or until golden brown. Watch them closely, as they become very bitter once burnt. You will know they’re ready when you can smell their distinct nutty aroma.
3. Remove from the oven (leave oven on to cook the meringues) and let them cool.
4. Once cool, place them into a food processor and pulse so they become finely chopped, but don’t process them too finely or they’ll end up a fine powder. You want a little texture here.
5. Put the egg whites into a clean, dry bowl and whisk with electric beaters until soft peaks form. l
6. Gradually add the sugar with beaters on, one tablespoon at a time, waiting for each addition to be thoroughly incorporated. This is a little time consuming, but important. Don’t be tempted to just throw it all in at once or the meringue will deflate. By the time all the sugar has been added you will have a firm, glossy, beautiful meringue batter. 
7. Use a spatula to fold through the vanilla, vinegar and ground hazelnuts.
8. Grease and line the bases of two 20cm (7 ¾ in) round cake tins with baking paper. Transfer half the meringue mixture evenly into each tin and smooth with a spatula.
9. Bake in the pre-heated oven until the cakes are risen and firm to touch, around 30 minutes. Remove and allow to cool in the tins. They will deflate as they cool.

Filling

1. Whip the cream, vanilla, honey and icing sugar together with the whisk attachment of an electric mixer until soft peaks form.
2. Cut large strawberries in half. Leave smaller berries whole.

Assembly

1. Run a knife around the sides of the cake tins and carefully remove the cooled meringues and peel off the baking paper. Place one down onto a serving plate and spread with 2/3 of the cream mixture.
2. Arrange 2/3 of the berries on top of the cream. Place the other meringue disk on top. 
3. Spoon with the remaining cream on top and decorate with berries. Sprinkle over the flaked almonds, grated chocolate and dust liberally with icing sugar.

Recipe from my book – The Sweet Life, Home Baking and Sweet Treats Italian Style, New Holland Publishers Images – Locket Photography